I wanted to meet Sandra because we have so much in common… Both French, living in Sydney, similar age and of course, both food bloggers… So we went for a drink and it was so nice!
Finally someone with who I can talk about food for hours 😉 We also discussed about where to find quality French produce and good restaurants in Sydney and she knows so many!
Sandra is French-Australian, she has been living in Sydney for 10 years, she is a food passionate…Guess what the result is!? You can ask her anything about French food in Sydney! Including all the great French recipes she has on her blog.
She chose to share her canelé recipe on Food is all, because it is one of her favorites, but above all, I think she really is into caramel…
Why this Canelé recipe?
Sandra: I’ve chosen Canelés because they’re so easy to make (once you manage to put your hands on the moulds that is), and so tasty. The contrast between the caramelised crust and the soft vanilla centre is, to me, perfection. They’re a much-loved specialty from Bordeaux, but I had actually never had them when I was in France. I only discovered them here in Sydney, when a colleague from Bordeaux brought some she made herself to work one day. It was a revelation. I have three types of moulds now, but mainly use the mini-canneles one, as it offers a bigger crust to core ratio 😉
What is your cooking tip for this recipe?
Sandra: The cooking time can depend a lot on the type of oven you have, which can be annoying, but you just need to keep an eye on them towards the last stretch of baking, as they might need longer than what’s been indicated in the recipe.
Photo credit ©The French Wench